Gluten problem or no gluten problem, this particular recipe is loved by everyone. I have tried to make this with simple and easily available ingredients.
Thin Rice Noodles: Half Box content (Cook them in boiling water, read the instructions on the noodle pack, cook as directed)
Prawns/ Tofu: Veg can replace the Prawns with Tofu: 12 medium sized clean prawns.
Mushrooms: 1 packet or 10-12 mushrooms ( I used dried mushrooms for this recipe you can go with the fresh mushrooms)
Coconut Milk: 1 Tin
Bell Pepper Red: 1 ( cut them the way you like, i cut them in thin strips)
Capsicum: 1 ( cut them the way you like, i cut them in thin strips)
Green Onions/ Scallions: 4-5 ( Slice them thinly. Divide them in 2 parts)
Thai Basil: 5-6 leaves OR Some mint leaves OR Parsley
Dried red chilli powder (Optional) : Half tbs
Fine sugar: 1 tbsp
Oil: 2-3 tsp. ( I cook in coconut or sesame. You can cook in any oil that you have in the kitchen)
Green Curry paste: 1 tbsp.
Fish Sauce: 1 tbsp ( If you don’t like the Fish Sauce, you can replace it with light soy sauce)
- Boil the noodles in 4-5 cups of water. After the noodles are nearly done, remove from the stove, wash them under cold water to stop them from further cooking. Keep them aside. They have a tendency to stick, to avoid this pour a few drops of oil over them mix them well, the oil will keep them from sticking.
- Whisk coconut milk, water, curry paste, sugar and fish sauce/soy sauce in bowl until blended.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Sauté prawns/tofu, bell pepper, capsicum, mushrooms, scallions(1 part goes in now) for 5 minutes or until cooked through. Add coconut milk mixture; simmer 2 minutes and remove from heat.
How to serve:
In a soup bowl, spoon some noodles into each bowl; ladle the prawn coconut curry mixture with broth on top. Serve with a lime wedge, scallions, fresh parsley. If you like dry red chilli, then you may wanna add a pinch or two now.